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How To make Oven Baked Beef Stew

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4 lb Sirloin, cut in 1x2" cubes
2 c Pinot noir or other hearty
-red wine 1/2 lb Thickly sliced bacon, cut in
-1/2" pieces 2 T Olive oil
2 lg Onion, chopped
2 Carrots, scraped and sliced
-thin 1/4 c Butter
1/4 c All-purpose flour
4 c Chicken broth
2 lg Garlic cloves, sliced thin
2 t Tomato paste
1 1/2 t Salt, or to taste
1/2 t Pepper, or to taste
Pour the wine over the beef in a glass or ceramic bowl (metal will give the wine an "off" taste). Cover and refrigerate for 3 hours to marinate. Reserving the marinade, drain the beef. Dry on paper towels. Simmer the bacon for 10 minutes in enough water to cover. Drain and pat dry. (This rids the bacon of smokiness and some fat.) In a dutch oven, saute the bacon in olive oil over medium heat until crisp. Drain on paper towels. Pour off all but 2 tablespoons of the drippings. Working in small batches so the meat browns well, brown the beef cubes in the bacon drippings. With a slotted spoon, remove each batch to a bowl. Saute the onions and carrots in the drippings until wilted and beginning to brown, about 7 minutes. Remove with a slotted spoon to the bowl of meat. Heat 3 cups of broth in a saucepan. Pour out any drippings that remain in the Dutch oven. melt the butter over medium heat in the Dutch oven, then stir in the flour. Scrape the bottom of the pan with a wooden spatula to keep the mixture moving. When the paste is a dark golden brown, stir in the broth. Simmer a minute or two, then stir in the tomato paste, salt, pepper and garlic. Add the sauteed vegetables and meat. Stir in the reserved wine marinade. Quickly bring to a boil. Cover and bake in a preheated 325'F. oven about 2 hours. If the sauce gets too thick, thin it with the extra cup of broth. TO SERVE AFTER FREEZING: Thaw according to recommendations. Reheat in a covered casserole at 325'F. for about 20 minutes, or until bubbly. You might add freshly cooked vegetables (mushrooms, baby carrots, steamed potatoes). Serves 10. Per 1-cup serving: 454 calories, 46 grams protein, 9.5 grams carbohydrates, 1.4 grams fiber, 21 grams fat (8.5 grams saturated), 811 milligrams sodium.

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How To Make Delicious Beef Stew | Quick & Easy Beef Stew Recipe #MrMakeItHappen #BeefStew

There isn't much more comforting than a nice bowl of hearty Beef Stew! This recipe is packed with flavor and makes for a well rounded meal! Meet me in the kitchen and let's #MakeItHappen

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Shopping List:
2 lbs Beef Stew Meat (Chuck Roast)
1 lb small red potatoes
3-4 carrots
1 Yellow Onion
3-4 stalks of Celery
1 tbsp Garlic Paste
3 cups Beef Broth or stock
2 tbsps Tomato Paste
1 tbsp Worcestershire Sauce
Fresh Rosemary and Thyme
1 tbsp Better than bouillon Beef Base
2 Bay Leaves
Salt, Pepper, Garlic, Onion Powder, Italian Seasoning, Cayenne
2-3 tbsps flour
1 cup frozen peas

Directions:
Start by seasoning your meat. Get skillet smoking hot and sear meat on all sides until you get a nice crust. Remove meat once color has developed and then add in your onion and carrots. Cook until tender. Next, add your tomato paste and beef base. Mix to combine. Add your flour and cook for 1-2 minutes or until raw flour is cooked off. Add beef stock and bring to a boil and then reduce to a simmer.

Next, add in your Worcestershire sauce, fresh herbs and bay leaves. Cover and cook on low for 1.5 - 2 hours or until Beef begins to get tender. Next, add in your potatoes and celery for the final 20-30 minutes. Season to taste. Once the beef is fork tender and the veggies are tender, you can serve it. Serve in a bowl or over some white rice.

Easy Beef Stew Recipe - How to Make Beef Stew The Easy Way in a Dutch Oven

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INGREDIENTS!
1 pound beef
salt to taste
1 tsp sazon goya
1 tbsp creole seasoning
1/2 tsp Sazon Goya
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Pepper
1 tsp Italian seasoning
1/2 tsp oregano
1/4 tsp pepper
2 tbsp unsalted butter
2 cup of potatoes
1/2 cup of onion 1/3 cup celery
1/3 cup carrots
2 tbsp tomato paste
2 bay leaves
2 thyme Sprigs
1 tsp red wine vinegar
1 tsbp Worcestershire sauce
1 can diced tomato
2 tbsp of flour
48 oz beef broth

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Beef stew

Ingredients:

4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper

Instructions:

In a large bowl add the beef cubes and season with olive oil, salt, and pepper.

In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.

Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.

Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.

After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.

Enjoy!

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2-ingredient Chuck Roast Recipe

2-ingredient Chuck Roast Recipe - Fool - proof beef chuck roast oven recipe results in perfectly cooked melt in your mouth beef every time. It’s juicy, well-seasoned, and so simple! #chuckroast #beefitswhatsfordinner #beefrecipe

2-ingredient Chuck Roast Recipe:

Serve with a simple pot roast sides like mashed potatoes and veggies or rice and a fresh cucumber salad.

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Old Fashioned Beef Stew

This Old Fashioned Beef Stew is pure comfort in a bowl with tender beef, hearty vegetables, and all the right herbs and spices—it’s the best!
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✅Ingredients

• 2 pounds beef stew meat (cubed chuck roast)
• 4 tablespoons cornstarch, divided
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 2 cloves minced garlic
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 1½ pounds red potatoes cut into bite-sized chunks
• 10 ounces pearl onions
• 4 carrots peeled and sliced
• 4 celery ribs sliced
• 1 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon allspice
• 1/4 cup cold water

✅Instructions

00:00:15 - Preparing vegetables for old fashioned beef stew
00:00:49 - What are pearl onions?

1️⃣ 00:00:31 - Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes

2️⃣ 00:01:33 - Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.

3️⃣ 00:01:46 - Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.

4️⃣ 00:02:17 - Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.

5️⃣ 00:02:28 - In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.

6️⃣ 00:03:16 - Season with more salt and pepper to taste. Serve hot.

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Oven Baked Beef Stew | CURLINDA CAN COOK

#stewedbeef #beefstew #curlindacancook

Snap your fingers and do the two step with this lip smacking oven baked beef stew.

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